School holiday baking: Adam Liaw gives choc-chip muffins a little change-up
The addition of caramel chips along with the white chocolate helps to give these muffins an extra-rich flavour.
Ingredients
350g plain flour
1 tbsp baking powder
½ tsp salt
1 cup white chocolate chips
½ cup caramel chips
2 eggs
1 cup sugar
¼ cup sour cream
1 tsp vanilla extract
125ml vegetable oil
1 cup milk
¾ cup demerara sugar
Method
Step 1
Heat your oven to 180C fan-forced (200C conventional).
Step 2
Mix the flour, baking powder, salt, white chocolate chips and caramel chips in a large bowl.
Step 3
In a separate bowl, whisk the eggs and sugar together, then add the sour cream, vanilla, oil and milk. Mix to combine.
Step 4
Make a well in the centre of the dry mixture and pour in the wet mixture. Blend with a spatula until just combined.
Step 5
Transfer to a 12-cup muffin tray lined with muffin cases and fill each case to about half a centimetre from the top. Scatter each muffin with demerara sugar and bake for 20 minutes, until the muffins have risen and browned.
Step 6
Remove from the oven and allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
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Previously
Adam Liaw’s madras lamb cutlets
Serving these cutlets on a bed of sliced tomato and onion allows the flavourful oils and juices to drip from the lamb as a dressing.
More:
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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